Potted Beef
From The economical cook book, 1905
Serves 8
A nice dish for lunch or tea.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 17. The excerpt below is the record exactly as published.
Potted Beef Boil a shin of beef in sufficient water to cover it, until the neat drops from the bones, which will take five or six hours, skim out the meat, pick out all the bones and gristle, chop in a wooden bowl until it is a paste, moistening it as you chop it with some of the liquor it was boiled in ; be careful to get the marrow out of the bones, and put with the meat ; when it is chopped to a paste, season very highly with pepper, salt, a small teaspoon- ftil of grated nutmeg, sweet marjoram, sweet basil, and a little powdered cloves
Cook this with the app: pantry check, scaling, and the assistant.